Cream Of Celery Soup And Rice Recipes

April 07, 2023 Post a Comment

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Recipe Cream of Celery Soup California Cookbook from recipes.latimes.com

Description

Cream of celery soup and rice is a delicious and comforting meal that is perfect for any occasion. It is a hearty and creamy soup that is loaded with tender celery, flavorful spices, and fluffy rice. This soup is easy to prepare and can be customized to suit different tastes and preferences.

Prep Time

The prep time for this recipe is about 15 minutes. This includes washing and chopping the celery and measuring out the other ingredients.

Cook Time

The cook time for this recipe is approximately 45 minutes to 1 hour. This includes cooking the rice and simmering the soup until it is thick and creamy.

Ingredients

For the soup: - 1/2 cup unsalted butter - 1 medium onion, chopped - 4 cups chopped celery - 1/2 cup all-purpose flour - 4 cups chicken broth - 1 cup heavy cream - 1/2 tsp dried thyme - Salt and pepper to taste For the rice: - 1 cup white rice - 2 cups water - Salt to taste

Equipment

- Large soup pot - Measuring cups and spoons - Cutting board and knife - Wooden spoon - Rice cooker or pot with lid

Method

1. Begin by washing and chopping the celery and onion. Set aside. 2. Melt the butter in a large soup pot over medium heat. Add the chopped onion and celery and sauté until tender, about 10-12 minutes. 3. Add the flour to the pot and stir to combine. Cook for 1-2 minutes until the flour is lightly browned. 4. Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes until the celery is very tender. 5. While the soup is simmering, cook the rice according to package instructions. Add salt to taste. 6. When the celery is tender, use an immersion blender or transfer the soup to a blender and puree until smooth. 7. Return the soup to the pot and stir in the heavy cream and dried thyme. Season with salt and pepper to taste. 8. Serve the soup hot with a scoop of rice in each bowl.

Notes

- For a vegetarian version of this recipe, substitute vegetable broth for the chicken broth and use olive oil instead of butter. - To make this recipe gluten-free, use a gluten-free flour blend in place of all-purpose flour.

Nutrition Info

This recipe makes 6 servings. Each serving contains approximately: - Calories: 458 - Fat: 30g - Carbohydrates: 39g - Protein: 7g - Sodium: 874mg - Fiber: 2g - Sugar: 4g

Recipe Tips

- To make the soup even creamier, add 1/2 cup of grated Parmesan cheese to the pot after pureeing the soup. - If you prefer a chunkier soup, skip the pureeing step and leave the celery and onion pieces intact. - Leftover soup can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave before serving.